Brooke Williamson's Salt & Vinegar Chips with Cheese Dip | Bobby's Triple Threat

This upgraded chips and cheese dip is all about crispy, golden potato slices paired with a rich, melty cheese sauce. A touch of dried mustard powder and Dijon mustard deepens the cheese flavor in the sauce while the red wine vinegar powder adds a tangy twist to the chips. #BobbysTripleThreat #BobbyFlay #FoodNetwork #BrookeWilliamson #Chips Watch Brooke on #BobbysTripleThreat Tuesdays at 8|7c and stream on HBO Max: https://foodtv.com/StreamOnHBOMaxYT! Subscribe to Food Network ▶ http://foodtv.com/YouTube Get the recipe ▶ https://foodtv.com/3WGfaNA Culinary icon Bobby Flay has created the toughest culinary competition yet! To win, one highly skilled chef takes on Bobby's three culinary Titans -- Brooke Williamson, Tiffany Derry and Michael Voltaggio. The chef competes against a different Titan in three head-to-head cooking rounds featuring surprise ingredients. If the competitor can beat the Titans' combined score, they'll walk away with $25,000. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Salt and Vinegar Chips with Gruyère Cheese Dip Recipe courtesy of Brooke Williamson Level: Intermediate Total: 50 min Active: 30 min Yield: 6 to 8 servings Ingredients Chips: 4 large Yukon gold potatoes, sliced on a mandoline paper thin (they should be translucent) Neutral oil, for frying 1 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 teaspoon red wine vinegar powder 1/2 teaspoon granulated sugar Cheese Sauce: 2 tablespoons unsalted butter 2 tablespoons all-purpose flour 1 1/2 cups whole milk, warm 1/2 teaspoon dried mustard powder 2 teaspoons Dijon mustard 1 cup shredded Monterey Jack cheese 1 cup shredded Gruyère cheese Kosher salt Directions Special equipment: a mandoline; a heavy-bottom pot or Dutch oven and deep-fry thermometer or countertop deep-fryer; a fondue pot For the chips: Place the sliced potatoes in a large bowl of cold water and let sit for 20 minutes to release excess starch. Drain the potatoes and pat completely dry with paper towels. Heat 2 inches of oil in a heavy-bottomed pot to 325 degrees F or fill a countertop deep-fryer with oil and heat to 325 degrees F. Working in batches, carefully slip the potato slices into the oil one at a time to avoid sticking. Fry until golden brown and crisp, 4 to 5 minutes per batch. Transfer to a paper towel-lined tray to remove excess oil. Whisk together the kosher salt, freshly ground black pepper, vinegar powder and sugar in a small bowl to make the chip seasoning. While the chips are still warm, sprinkle the chip seasoning on top of the chips. For the cheese sauce: Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook, stirring constantly, until pale golden, about 2 minutes. Slowly whisk in the warm milk until smooth and bring to a simmer. Continue whisking until thick enough to coat the back of a spoon, 4 to 5 minutes. Stir in the mustard powder and Dijon mustard. Remove from the heat and stir in the Monterey Jack and Gruyère until melted and smooth. Season with salt and taste to adjust the seasoning as needed. Pour the sauce into a fondue pot set over a flame to keep warm. Serve with the potato chips. Cook’s Note Cutting the potatoes with a mandoline ensures crisp, uniform chips. Red wine vinegar powder adds tang without moisture. Copyright 2025 Television Food Network, G.P. All rights reserved. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork ▶ TIKTOK: https://www.tiktok.com/@foodnetwork Brooke Williamson's Salt & Vinegar Chips with Cheese Dip | Bobby's Triple Threat | Food Network https://youtu.be/o8CBmRGzJwE